Chicken and Sun-Dried Tomato Pasta with Crispy Baked Zucchini
35 minutes (Makes 4 Servings)APRONS ADVICE
Complete your meal with shaved Parmesan cheese (for the pasta), fresh salad blend, crusty bread, and a frozen treat for dessert. Smoked paprika gives this dish a subtle smoked flavor. You can heat regular paprika in a dry sauté pan on medium-low for 1–2 minutes, stirring often, or until aromatic. Store in an airtight container.MEAL SHOPPING LIST
Meat
6 slices cooked bacon
Produce
1 tablespoon fresh basil
4 garlic cloves
1/2 cup julienne-cut, sun-dried tomatoes in oil
1 cup prediced yellow onions
1 lb fresh sliced zucchini
2 tablespoons Italian vinaigrette
Deli
1 lb Deli chilled chicken tenders
Dairy
1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Dry Grocery
8 oz bowtie (farfalle) pasta
1 tablespoon smoked (or regular) paprika
2 cups tomato basil pasta sauce
3/4 cup garlic/cheese croutons
From Your Pantry
1/2 teaspoon crushed red pepper
Large zip-top bag
Aluminum foilCOOKING SEQUENCE
Prepare zucchini through step 2 (10 minutes)
Prepare pasta recipe and bake zucchini; serve (25 minutes)Chicken and Sun-Dried Tomato Pasta
Total Time – 30 minutes (Makes 6 Servings)
Ingredients:
8 oz bowtie (farfalle) pasta
4 garlic cloves, finely chopped
1/2 cup julienne-cut, sun-dried tomatoes in oil, finely chopped
1 tablespoon fresh basil, coarsely chopped
6 slices cooked bacon, finely chopped
1 lb Deli chilled chicken tenders
1 tablespoon smoked (or regular) paprika
1/2 teaspoon crushed red pepper
1 cup prediced yellow onions
1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
Steps:
1. Bring water to boil for pasta. Chop garlic, tomatoes (reserve 2 tablespoons oil), basil, and bacon. Cut chicken into bite-size pieces; coat with paprika.
2. Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 2 tablespoons tomatoes oil in pan, then add garlic and crushed red pepper; cook 1–2 minutes, stirring often, or until garlic is golden. Stir in onions, bacon, and tomatoes; cook 3–4 minutes or until onions are tender. Remove pan from heat.
3. Cook pasta following package instructions. Reserve 1/2 cup pasta water; drain pasta.
4. Return tomato mixture to heat on low. Stir half-and-half into tomato mixture; cook 2–3 minutes, stirring occasionally, or until reduced by about one-half. Add basil, cheese, pasta, and chicken; simmer 2–3 minutes, stirring often, or until mixture thickens and chicken is hot (use reserved pasta water, if needed to thin sauce). Serve.
CALORIES (per 1/6 recipe) 550kcal; FAT 26g; SAT FAT 10g; TRANS FAT 0g; CHOL 100mg; SODIUM 770mg; CARB 48g; FIBER 3g; SUGARS 4g; PROTEIN 33g; VIT A 10%; VIT C 4%; CALC 20%; IRON 10%Crispy Baked Zucchini
Total Time – 25 minutes (Makes 6 Servings)
Ingredients:
Aluminum foil
1 lb fresh sliced zucchini
2 tablespoons Italian vinaigrette
3/4 cup garlic/cheese croutons
Large zip-top bag
3/4 cup grated Parmesan cheese
2 cups tomato basil pasta sauce
Steps:
1. Preheat oven to 400°F. Line baking sheet with foil. Place zucchini in bowl; toss with vinaigrette. Place croutons in zip-top bag and crush with rolling pin; add Parmesan cheese to crouton mixture and shake to blend.
2. Add zucchini (6 at a time) into crouton mixture, coating both sides; arrange slices on baking sheet. Sprinkle any extra topping over the zucchini; coat with spray.
3. Bake 10–12 minutes or until golden and tender. Place pasta sauce in microwave-safe bowl; microwave on HIGH 1–2 minutes or until hot. Serve with zucchini.
CALORIES (per 1/6 recipe) 150kcal; FAT 7g; SAT FAT 2g; TRANS FAT 0g; CHOL 10mg; SODIUM 510mg; CARB 15g; FIBER 2g; SUGARS 6g; PROTEIN 6g; VIT A 10%; VIT C 15%; CALC 15%; IRON 6%
